Almost every variety of murukku known to me. I dint want to leave out the familiar feel of diwali back home. I know everyone makes thenkuzhal this way, but i anyway decided to post on it.
Rice flour 2 cups
Urad dal flour ¼ cup
Hing ½ tsp
Cumin seeds 1 tsp
Butter 3 tablespoon melted
Salt as needed.
How to make it?
Step 1: In a large mixing bowl, place all flours and combine well.
Step 2:Add all the other ingredients and knead into a soft dough without any cracks.
Step 3: Insert the thenkuzhal mould into the murukku press and stuff in some dough.
Step 4:Practise drawing swirls of the dough on a greased ladle. Use as many ladles that you have. If you want a thick thenkuzhal, then draw the swirls in a kuzhi karandi. The ladle which is used to ladle sambhar rasam etc.But if you want to have a thenkuzhal that is wide and spread then use a ladle that you use for frying.
Step 5: Heat oil in a kadai. Not smoking hot. Check by dropping a small bit of dough into the oil. If it rises quickly to the top, then it is in the right temperature.
Step 6: Now, drop the thenkuzhals with the help of the ladle into the oil. It will slide easily into the oil but do it carefully as oil tends to splash.
Step 7: The oil becomes bubbly and you have a ishhh noise. Fry on medium flame until the noise subsides.
Step 8:Then turn the murukku and fry till light brown.
Step 9: Transfer to a colander lined with tissue paper. Let all the oil drain completely and let the murukkus cool down completely. Transfer to an air tight container and enjoy snacking on them.
My thenkuzhals were consumed in 2 days, thats what happens when you are deprived of good munchies but it usually keeps fresh for a week.
Note: This is the dry flour method.. I knew a friend of my mom s who used to make it by grinding the rice wet in a grinder. I will try and post that too soon.